With the larder bursting with canned vegetables from this summer’s bounty, new cold-winter recipes are just screaming to be born! Harvested corn, potatoes, hot peppers, bell peppers, onions and snipped herbs make up the majority of ingredients in this comforting and creamy chicken corn chowder recipe, that has a bit of a kick.
(Hint: I usually make a double batch of this, so I can freeze some for us to enjoy on another night.)
Try it today and tell me what you think!
- 3 slices bacon, chopped
- 1 medium yellow onion, finely diced
- 5 boneless, skinless chicken thighs, cubed
- 2 cups whole kernel corn, fresh or frozen
- 1 medium red bell pepper, finely diced
- 2 russet potato, peeled and diced
- 1 large magnum hot pepper
- 1 small jalapeno pepper
- 2 tbsp all-purpose flour mixed with
- 2 tbsp water
- 1/2 – 1 can cream corn
- 1 carton low sodium chicken broth
- 1 cup milk or cream
- Scallions for garnish
- In a large pot or Dutch oven, cook bacon until crisp over medium heat
- Remove bacon with a slotted spoon to a bowl (lined with a paper towel)
- Add chicken and cook until lightly browned
- Remove chicken with a slotted spoon to a separate bowl (lined with a paper towel)
- In the same pot combine onion and bell pepper. Sauté 5 minutes or until they begin to soften
- Add jalapeno and magnum peppers, cook for an additional 1-2 minutes
- Add corn, potatoes, chicken broth, milk or cream. Stir to combine.
- Bring mixture to a boil then reduce heat to medium and cook for 15 minutes or until potatoes are tender.
- Add flour mixture, stirring constantly, and cook for an additional 2-3 minutes or until thickened.
- Garnish with snippets of green onion. Then serve with a side salad and warm tortillas and enjoy!